I love this dish because it is so simple to prepare. The rib-eye cap is also one of my personal favorite cuts of beef. It's wonderfully tender and incredibly flavorful at the same time.

Ingredients

Marinade

1 cup neutral cooking oil, preferably rice bran or avocado oil

3 cloves garlic, peeled

4 tablespoons chopped fresh rosemary leaves

3 tablespoons fresh thyme leaves

Rib-eye cap

1 pound rib-eye cap steak

Good-quality butter

Preparation

For the marinade:

Combine the above four ingredients in a blender, process for 1 minute.

For the rib-eye cap:

1. Bring the beef to room temperature (pull from fridge 1-2 hours before cooking). Pat the beef dry and rub it with the marinade. Season liberally with salt and pepper.

2. Preheat oven to 450°F with a cast iron pan inside.

3. Carefully remove the pan once your oven comes to temp and place the pan on a burner over high heat.

4. Carefully place your beef in the pan and sear for 3-4 minutes. Flip the meat over and transfer the pan back to the oven and cook for 3-5 minutes.

5. Remove the steak from the pan and let rest on a plate for an additional 4-5 minutes with a generous amount of good quality butter melting on the top. Slice and serve with the melted butter drippings over the top.